KADALE MADDI

SPLIT CHICKPEA WITH JAGGERY AND COCONUT


Split chickpea (chana dal) -- 1 cup
Jaggery -- 1 cup or to taste (grated)
Coconut -- 1/2 cup (freshly grated)
Cardamom -- 3-4 (powdered)
Clove -- 1 (optional)(powdered)

Soak chana dal 2-3 hours. Pressure cook it until overcooked and very soft.

Heat jaggery and coconut gratings in a thick bottomed pan. When the jaggery melts and starts bubbling on the sides add the cooked chana dal.(It works best if the dal is still hot)


Keep stirring the mixture to prevent it from burning. Slowly the mixture will become thick and the dal is dissolved with the jaggery.

When the spoon starts falling very slowly, when left erect in the maddi, add cardamom (and clove). Give it a couple of minutes stir on a slow flame to blend the aroma of the cardamom. Turn off the heat.

Serve it with a spoonful of ghee.